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close up of golden instnat pot chicken legs on parchment paper.

Instant Pot Chicken Legs

Make some instant pot chicken legs – quick, easy, and delicious! Perfect for busy weeknights or meal prep.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 servings
Calories 167kcal
Author Adina


  • Instant pot


  • 8 chicken drumsticks Note 1
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika Note 2
  • 1 cup chicken broth Note 3
  • 2 tablespoons olive oil
  • 3-4 tablespoons barbecue sauce your favorite brand, optional


  • Season: Pat the chicken drumsticks dry with paper towels. Rub them with oil and then with spices (or use about 3 teaspoons of your favorite seasoning mix), ensuring they're well coated.
    8 chicken legs + 2 tablespoon oil + 1 teaspoon salt + ½ teaspoon pepper + 1 teaspoon garlic powder + 1 teaspoon paprika
  • Arrange: Place the trivet into the pot and pour in the chicken broth. Arrange the legs on top of the trivet. It’s okay if they overlap slightly.
    1 cup/ 250 ml chicken broth
  • Cook: Close the lid and ensure the steam valve is in the closed position. Choose "Manual" or "Pressure Cook" mode. Cook on high pressure for 10 minutes.
  • Allow for a natural release for about 5 minutes. Release the remaining pressure. Open carefully, transfer the legs to a plate, and let them rest for 5 minutes before serving.
  • Optional: Thicken the sauce. Switch the pot to "Sauté" mode and let the sauce simmer for a few minutes until it thickens to your liking.
  • Optional: Broil the chicken legs. Preheat the broiler and line a baking sheet with foil. Place the drumsticks on top and brush them with BBQ sauce. Broil them for 4-6 minutes, flipping halfway and monitoring them constantly to prevent them from burning.
    3-4 tablespoon BBQ sauce


  1. Chicken legs: You can use fresh or frozen legs with skin on or without the skin. For frozen ones, increase the cooking time to 12 minutes and allow a natural release of 5 minutes.
  2. Paprika: I use sweet paprika most of the time. For a bit of heat, you can use hot paprika. Or use smoked paprika for a touch of smokey flavor.
  3. Broth: Chicken broth or stock are great as they add flavor, especially if you want to thicken the sauce after cooking. In this case, choosing low-sodium broth or stock is also preferable to prevent the sauce from being too salty. Just water works, too.


Serving: 1chicken leg | Calories: 167kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 70mg | Sodium: 553mg | Potassium: 197mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg